Guittard Chocolate Souffle
A classic becomes an easy, elegant, individual serving dessert that can be whipped up for any occasion. A gluten free recipe.
Equipment
- Ramekins
- Oven
Ingredients
- 2 oz Guittard 64% Semisweet Dark Chocolate Baking Bar 1 of the three bars
- 4 oz Guittard 64% Semisweet Dark Chocolate Baking Bar 2 of the three bars
- 1 tbsp Milk or water
- 2 Yolks from large eggs
- 3 Whites from large eggs
- 1/8 tsp Cream of tartar
- 3/8 cup Sugar
- Unsalted butter with 2 tsp Sugar for greasing the ramekins
Instructions
- Preheat oven to 375°F
- Grease insides of ramekins (from the 2oz piece) and swirl with sugar to coat.
- Stack 2 pieces of chocolate in each ramekin.
- Place on baking sheet for easy handling.
- Melt remaining 4 oz (2 bars) chocolate with milk or water.
- Whisk in egg yolks until smooth and glossy.
- Place egg whites and cream of tartar in mixer bowl with whisk attachment. Whip at medium-high speed until foamy.
- Gradually add sugar and continue whipping to form soft peaks.
- Whisk 1/3 of the whites into chocolate mixture to lighten then gently fold into the remaining whites until almost uniform.
- Divide evenly among ramekins, filling to cover chocolate pieces.
- Bake about 12-15 minutes or until tops are puffed and crusty.